Creamy Cauliflower Chowder Cheddar (Printable)

Velvety chowder featuring tender cauliflower, creamy potatoes, and melted sharp cheddar cheese.

# What goes in:

→ Vegetables

01 - 1 medium head cauliflower, cut into small florets
02 - 1 medium onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 medium celery stalks, diced
05 - 2 medium Yukon Gold potatoes, peeled and diced
06 - 2 cloves garlic, minced

→ Dairy

07 - 2 tablespoons unsalted butter
08 - 3 cups whole milk
09 - 1 cup sharp cheddar cheese, shredded (plus extra for garnish)
10 - 3/4 cup heavy cream

→ Broth & Seasonings

11 - 3 cups low-sodium vegetable broth
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon ground black pepper
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon dried thyme
16 - 1 bay leaf

→ Optional Garnishes

17 - 2 tablespoons fresh chives, chopped
18 - Cracked black pepper

# Directions:

01 - Melt butter in a large pot over medium heat. Add diced onion, carrots, and celery; sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add cauliflower florets and diced potatoes; stir to evenly combine.
04 - Pour in vegetable broth and add bay leaf, dried thyme, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 to 18 minutes, or until vegetables are tender.
05 - Remove bay leaf. Using an immersion blender, blend the soup to the desired consistency, either smooth or leaving some texture.
06 - Stir in whole milk and heavy cream; warm gently over low heat without boiling.
07 - Add shredded cheddar cheese in small portions, stirring constantly until fully melted and smooth.
08 - Taste the chowder and adjust seasoning as needed.
09 - Ladle the chowder into bowls and garnish with extra cheddar cheese, chopped fresh chives, and cracked black pepper.

# Expert Advice:

01 -
  • It turns humble cauliflower into something rich and satisfying without feeling heavy.
  • The cheddar melts into the broth in a way that makes every spoonful taste like comfort.
  • You can have it on the table in under an hour, even on a weeknight.
02 -
  • Do not boil the soup after adding the dairy or it can curdle and turn grainy.
  • Shred your own cheddar, pre-shredded cheese has anti-caking agents that make it clump instead of melt.
  • If you want deeper flavor, roast the cauliflower florets in the oven before adding them to the pot.
03 -
  • Cut your vegetables into similar-sized pieces so everything cooks at the same rate.
  • Taste the soup before adding all the salt, the cheddar and broth already bring plenty of flavor.
  • If the chowder gets too thick after sitting, thin it with a splash of milk or broth when you reheat.

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